Corn Succotash
Succotash is a wonderfully vibrant, fresh, and light dish that works really well as a side dish to just about anything. A summery dish for sure - even though I've never had it myself I can definitely imagine how amazing this would be with grilled meats. The sweetness from the corn, the acidity from the tomatoes, and the freshness of the herbs pairs really well with heavier, savory dishes. Best way to enjoy is to mix together whatever fresh produce you find at the farmer's market, though of course it works well during winter as well. Below is my personal favorite mixture of ingredients, but realistically you can use whatever vegetables you wish.
Active Time: 20 min
Total Time: 20 min
Ingredients
> corn (2 ears)
> bell pepper (1/2, diced)
> red onion (1/2, diced)
> cherry tomatoes (~10, halved)
> lima beans (1 small can)
> garlic (2-3 cloves, minced)
> lemon
> parsley, basil
> salt, pepper, paprika, olive oil
Instructions
1. Over a large pan, heat olive oil in a pan over medium-high heat. Saute the corn, red onion, and bell peppers for roughly 7-8 minutes. Season with salt and pepper. Halfway through, add the garlic in.
2. Add the cherry tomatoes. Cook for a few more minutes.
3. Add the lima beans, a squeeze of lemon juice, and some roughly chopped basil + parsley. If necessary, adjust for seasoning with salt and pepper. Optionally, add some paprika. Serve and enjoy!
Notes/Tips:
> The lima beans that I used were canned and pre-cooked, so I didn't need to do anything extra on that front. If your lima beans are raw, make sure to cook them first before using.
> Feel free to use a variety of vegetables. See what you can find fresh! This is traditionally also made with zucchini / squash.